Wilfredo Avelar

New Orleans

Cajun/Creole


Specialities

Cajun/Creole, Southern

About Wilfredo Avelar

Will Avelar, a New Orleans Native and Sous Chef at Emeril’s Delmonico, spent his childhood in Costa Rica, where he was exposed to and inspired by a variety of unique, tropical flavors early on. It wasn’t long before Avelar knew he wanted to become a chef, so when he returned to New Orleans for high school, he took a job as a busboy at a local Italian restaurant. He then went on to pursue a degree in Culinary Arts.

Avelar joined the Lagasse family in 2005, working his way from line cook to butcher and then to saucier at Delmonicos and then to Sous Chef at NOLA. He truly loves what he does, and it shows. Back at Delmonicos, he is contributing to the restaurants’ near-perfect reviews; on Open Table, the team has racked up an impressive 4.6 star rating out of 5.


Interview with Chef Wilfredo Avelar



Wilfredo Avelar 's Video Tutorials

Fettuccine Bordelaise with Fried Oysters

Wilfredo Avelar
Intermediate

Creamy pasta and fried oysters come together to create a comforting and indulgent dish.

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An Overview of Creole Seasoning

Wilfredo Avelar
Easy

This Creole seasoning is essential for southern cooking and can be used to blacken fish, season vegetables, and to top french fries.

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How to Preserve Citrus Fruits

Wilfredo Avelar
Easy

Preserving citrus is an easy process that keeps fruit fresh and available for use during the off season.

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Bordelaise Butter

Wilfredo Avelar
Easy

This compound butter is inspired by the classic French bordelaise sauce and includes diverse flavors like red wine, shallots, and bone marrow.

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Crawfish and Sausage Jambalaya

Wilfredo Avelar
Intermediate

“This jambalaya is what Creole cooking is all about. And for occasions where a lot of people are invited over, it is the perfect dish to serve.”

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Crawfish Étouffée

Wilfredo Avelar
Intermediate

This dish is rich, hearty, and bursting with New Orleans personality.

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How to Dry Age Beef

Wilfredo Avelar
Advanced

This technique will show you the proper way to age, trim, and portion beef, all of which will contribute to an intensified meat flavor.

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